Sweet And Tart Pickled Vegetables Recipes

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SWEET PICKLED GARDEN VEGETABLES



Sweet Pickled Garden Vegetables image

I love the pickled vegetables from the grocery store and this recipe sounds even better. This recipe comes from The New Polish Cuisine by Chef Michael J. Baruch and it is in the savory salad section.

Provided by lauralie41

Categories     Lunch/Snacks

Time 30m

Yield 1 quart

Number Of Ingredients 8

2 lbs assorted fresh vegetables, such as Kirby cucumbers, baby carrots, celery, cauliflower, red peppers, and pearl onions
2 1/2 cups water, cooled
1/4 cup cider vinegar
1/4 cup sugar
1 1/2 teaspoons sea salt
1 teaspoon pickling spices
1 teaspoon whole black peppercorn
8 sprigs fresh dill

Steps:

  • Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed.
  • Wash and dry vegetables, than cut into florets. In another glass bowl place the vegetables and dill, then pour all the brine over them.
  • Cover with plastic wrap and refrigerate for 3 to 4 days before serving.

GIARDINIERA, SWEET AND/OR HOT (PICKLED VEGETABLES)



Giardiniera, Sweet And/Or Hot (Pickled Vegetables) image

Giardiniera is a mixture of pickled veggies, usually served as a condiment, side dish, or mixed into salads. Here is a recipe for making both the sweet or the hot variety. Basically its the same vegetable mix, the sweet version contains sugar in the marinating liquid, the hot version does not. The sweet version takes 2 days to marinate. The hot version takes 2 to 3 weeks. Since I don't can, I can't give you instructions for that....sorry. The "cook time" is the marinating time for the sweet version.

Provided by Dee514

Categories     Vegetable

Time P2DT15m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb green Italian olives, crushed
1 large yellow onion, sliced (or 1 cup tiny pearl onions, peeled)
1 garlic clove, sliced thin
2 carrots, peeled and sliced diagonally
1 stalk celery, sliced diagonally
2 cups cauliflower florets, cut into small chunks
1 cup broccoli floret (optional, omit in hot version)
1/2 red bell pepper, quartered and sliced
1/4 cup hot pepper (or less to taste for hot version only)
1/2 cup white vinegar or 1/2 cup dry white wine
1/2 cup water
1/4 cup sugar
2 teaspoons salt
6 peppercorns
1 tablespoon dry dill weed
1 cup water
1 cup white vinegar
1 tablespoon salt

Steps:

  • Sweet: Combine all ingredients and refrigerate in a clean, tightly closed glass jar for 2 days before serving.
  • Hot: Combine the water, vinegar, and salt in a pan and boil for a minute or so.
  • Pour the hot mixture over the vegetables leaving 1/4 inch head space and cover.
  • Allow the hot peppers and vegetables to pickle in a cool place for 2 to 3 weeks before serving.

Nutrition Facts : Calories 291, Fat 17.8, SaturatedFat 2.4, Sodium 4734.6, Carbohydrate 30.6, Fiber 7.1, Sugar 18.8, Protein 4

SWEET AND SOUR PICKLES



Sweet and Sour Pickles image

Provided by Katherine Sacks

Categories     Low Fat     Kid-Friendly     Low Cal     Healthy     Vegan     Anise     Clove     Yellow Squash     Small Plates

Yield 5 cups

Number Of Ingredients 9

2 cups apple cider vinegar
1/2 cup (packed) brown sugar
10 whole cloves
3 whole star anise pods
2 tablespoons kosher salt
1 tablespoon dried mustard powder
1 tablespoon mustard seeds
1/2 teaspoon black peppercorns
2 medium yellow squash (about 1/2 pound), thinly sliced crosswise

Steps:

  • Bring vinegar, brown sugar, cloves, star anise, salt, mustard powder, mustard seeds, peppercorns, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
  • Place squash in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over squash. Let cool to room temperature, then cover and chill at least 2 hours before serving.

EASY PICKLED VEGETABLES



Easy Pickled Vegetables image

This pickled vegetables recipe was handed down to me by my mom. It's been in the family for years. These sweet and tangy pickles are delicious whether you use homegrown cucumbers or store-bought ones. They're great to have in the pantry. -Joan Haliford, North Richland Hills, Texas

Provided by Taste of Home

Time 4h35m

Yield 6 pints.

Number Of Ingredients 12

1 small head cauliflower, cut into florets (about 4 cups)
4 cups thinly sliced onions (about 4 large)
4 cups thinly sliced cucumber (about 3 medium)
2 medium sweet red pepper, cut into strips
2 medium green peppers, cut into strips
8 quarts ice water
1 cup canning salt
2-1/2 cups sugar
2-1/2 cups white vinegar
1 teaspoon celery seed
3/4 teaspoon ground turmeric
1/4 teaspoon ground cloves

Steps:

  • Place cauliflower, onions, cucumbers and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 4 hours., Rinse vegetables and drain well. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric and cloves to a boil. Add drained vegetable mixture; return to a boil. Reduce heat; simmer, uncovered, until vegetables are heated through, 5 minutes., Pack hot vegetables and liquid into six hot 1-pint jars, leaving 1/2-in. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 74 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

SWEET-AND-TART PICKLED VEGETABLES



Sweet-and-Tart Pickled Vegetables image

You can make this recipe with a mix of fennel and carrots, or with green beans; we made one batch of each.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 5 cups

Number Of Ingredients 7

3 cups cider vinegar
1 cup plus 2 tablespoons sugar
1 1/2 teaspoons coarse salt
1 1/2 teaspoons whole coriander seeds
3/4 teaspoon whole fennel seeds
3 dried bay leaves
2 small bulbs fennel, cut into 3/4-inch wedges, and 6 small carrots, peeled and cut into 3-by-1/2-inch matchsticks (or substitute 1 1/4 pounds trimmed green beans for the fennel and carrots)

Steps:

  • Stir together vinegar, sugar, salt, coriander, fennel, and bay leaves in a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Stir in green beans or fennel and carrots. Remove from heat; let cool completely. Cover, and refrigerate at least overnight or up to 1 week.

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